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- Y'all, I can't believe the request that we've gotten
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for this simple lemon icebox pie.
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I thought everybody in the world had it.
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And, you know, I forget
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that there are new cooks coming in every day
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by the hundreds, by the hundreds, by the thousands.
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And so a lot of the young people don't know
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about these old recipes that are so tried and true that we
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the older home makers have been making for years.
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So girls, I don't know who requested this
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could have been a guy, I don't know,
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but, this is what we're going to do.
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We're going to take three egg yolks
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and I'm just going to beat those a little bit.
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And I'm going to add the lemon juice
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and always use fresh lemon juice, y'all.
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Don't, don't, ugh, don't use the bottle
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because it makes such a big difference.
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And I'm doing the lemon juice with the eggs
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because that almost like almost kind of cooks them almost.
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Okay. All right, and now I'm going to add one can
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of sweetened condensed milk
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and this would be good on a pine cone
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if I got it and got a pine cone from outside
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If I smeared a little bit
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of this on it, it'd be wonderful.
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Wonderful, wonderful.
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When I make homemade ice cream, in fact, Jason,
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a member of our team brought me some fresh peaches today.
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The Georgia peaches are coming in
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and I started talking about homemade peach ice cream.
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Ooh, I want some so bad.
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And I always put this, a can of this
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in my homemade ice cream.
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All right, so we're just going to incorporate that good,
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making sure it's all mixed up.
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Now you can make a key lime ice box pie
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just substitute your lime juice for your lemon juice.
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And of course, your zest from your limes.
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And I don't use those little tiny
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key lime, key west limes.
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You know, they're just really tiny and tedious to work with.
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So I just use a regular lime and I can't tell the difference
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and it sure is easier on me.
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All right, now once I put this whisk down,
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now I'm going to stir in my lemon zest
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and the reason I don't use the whisk
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after I put this in is because it gets stuck
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on the actual whisk and it's hard to get it
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out of the little strings
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and get them back in your pie.
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So once I put those in all I'm going to use is a spatula
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or something, to incorporate it.
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That zest is beautiful.
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Teresa and I were both commenting that
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that zest looked like it was from an orange,
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but it wasn't, it was from a lemon.
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Now you just can't get any easier than this.
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The only pie easier than this one is probably a pecan pie.
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Those are super, super duper easy.
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That's just the right amount of filling.
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Okay. Now we're going to make our meringue
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and for your meringue to really work out real good for you,
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you need to have your egg whites at room temperature.
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And so I've got my egg whites,
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and I've got some cream of tartar
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and that's going to help our egg whites get really stiff
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and kind of dry them out.
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Now, if it was a day where there was rain
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and a whole lot of humidity, this meringue wouldn't make.
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So when you make a standard meringue topping for your pies
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just make sure it's not raining outside.
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Now I'm beating this until soft peaks form
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and now I'm going to start adding my sugar.
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All right, that looks almost like perfect to me.
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Now we're going to spread our meringue and you know,
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I don't know why it does, but meringue topped pie weep
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and they just turn your crust to syrup.
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So, so many people asked me how to keep it from doing that.
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And you know, I don't know, I'm saying eat it quick.
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That's my answer. Eat it quick.
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Now you want to make sure when you're spreading your
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meringue that you take it all the way to the edge
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Do you see the way I'm signaling at Eddie?
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- Because it is going to, it will pull away.
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in fact, most of my pies that
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I bake nowadays, my custard pies,
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I make a Swiss meringue because to me that is just
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And especially if you're a Divinity lover,
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like Divinity candy, the steps
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are a lot like making divinity.
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And then when I make a Swiss meringue, I just use
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one of my husband's cigar lighters
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Look, I don't want to get any liquid in that bowl.
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So, make sure I dry this good.
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I take the mess of that pretty pie right here
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(cameraman chuckles)
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Yummy. Now we're going to put this in the oven at 325
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I think it is, 350, something like that.
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And we're going to put this on a cookie sheet
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and we're going to bake it
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about 12 to 15 minutes.
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Hopefully the tips of my meringue
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will be nice and pretty and brown.
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And I just try to get me some tips,
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you know, you can do it like this.
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Or you can swirl it like I was doing.
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Just whatever suits your fancy.
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Really I don't care about anything
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except my lips going on there.
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To be honest. It's beautiful.
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And after we cook our meringue for a little while,
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I'll slice up a pretty lemon
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and twist that on the top.
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So everybody will know right off the bat,
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oh, that's a lemon custard pie.
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So I'm so glad, I don't know who requested this.
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- [Teresa] I don't know, well actually...
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- I'm so glad they did.
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- [Teresa] Me too. I'm ready to taste it.
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- I'm telling you, me too. I love a lemon meringue pie.
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- [Teresa] Now Paula, how long do we have to cook that for?
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- I think 12 to 15 minutes. Let me see.
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12 to 15 minutes kids.
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Okay. Y'all the old timey lemon icebox pie is
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completely ready, but it's still warm.
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In fact, it's hot in the center, but it looks so delicious
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but I can't cut it because it would just run everywhere.
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I'm going to put it in the refrigerator and chill it
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and then I'll tell y'all what it tasted like, how's that?
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And I'll even show it to you if there's a crumb left.
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Thank y'all. Y'all enjoy this wonderful pie.
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It's a perfect pie for summertime.
